Bacon & Blue Cheese Cornbread

Having a blog is like having another pet in the house, it needs love, attention, pretty much everything but walks and vet visits.  Sometimes lately I feel like I don't give my new 'pet' the attention she deserves (yes, this blog is female)... but what it comes down to is that there is only so much food a family of two adults and a two-year old can eat!  We do what we can though, and even though sometimes my kitchen experiments go directly into the compost, this one is a winner!

I was planning on baking some bread to go with our Sunday dinner, but we got in a bit too late from our niece's 4th birthday party to start any.  Then, I was going to make biscuits... which soon got sidetracked into cornbread.  While gathering ingredients, I came across four lonely slices of bacon in the fridge and decided why not?  Bacon and cheese were an obvious pairing, and while reaching for the cheddar, I saw the block of PC Blue Cheese that I received last week... oh, things were getting interesting!  I grabbed my camera and knew this cornbread was going to be far from ordinary.

Only getting into blue cheese in the past few years, I still am pretty wimpy about it, especially just as eating cheese, so this PC Blue Cheese is perfect for me, it's really creamy and smooth, but not too 'blue' for lack of a better (or proper I'm sure) term.

My Bacon & Blue Cheese Cornbread

1 cup all-purpose flour

1 cup cornmeal

3 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 egg, large

Bacon drippings plus vegetable/canola oil to make 3/4 cup

4 strips bacon, fried crisp and crumbled

1 or 2 green onions, sliced

45g (about 1.5 oz) blue cheese

In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.  Whisk to mix well.  In another bowl (or large Pyrex measure), whisk together milk, egg, bacon drippings, oil and green onions.  All at once pour the wet into the dry and whisk until just combined and somewhat smooth.  Pour batter into a greased 9" springform pan (or any round or square cake pan of a similar size).  Scatter crumbled bacon and blue cheese on top and bake in a preheated 425 degree oven for 25 minutes.

This cornbread was so yummy with our baked beans (also full of bacon).  I think it would go good with almost anything... and is great all by itself.  Next time, I am going to bake the same batter in mini-muffin pans,  I think they would make great bite-sized appetizers!

Enjoy!

I received free product to test to be able to provide review, but my opinions, as always, are just that...  mine.